My lockdown ‘whatever you have’ pasta

In a bid to avoid going to the shops as much as possible, my husband and I have been getting inventive in the kitchen.

Something I have had particular success with is my pasta dishes. I love pasta and could eat it with anything but I’ve found it particularly delicious lately when mixed with roasted veg with just olive oil, the juices from the veg and a ladle of pasta water as the sauce (a great solution when pasta sauces and chopped tomatoes have flown off the shelves in supermarkets).

As a self-confessed ‘flexitarian’, I mostly cook vegetarian meals and my ‘lockdown pasta’ has so far always been vegetarian (and would be vegan with the removal of the halloumi).

Here is a basic recipe for you. Vary the quantities for yourself depending on your family size:

  1. Preheat your oven to around 180 degrees c or gas mark 6/7
  2. Chop whatever veg you have into large chunks and toss with a tablespoon of olive oil in a roasting dish – I have had success with red onion, shallots, aubergine, chestnut mushrooms, mixed peppers and cherry tomatoes though any combination of these or other veggies would work just as well. I also add halloumi. I never used to roast it but wow I love it even more now that I do. It gives the cheese the texture of chicken without the chewiness!
  3. Roast the veg for around 30 minutes, stirring half way through
  4. Boil a pan of pasta in salted water
  5. When ready to serve, add salt, pepper and oregano to the roasting dish then drain the pasta reserving a ladle of pasta water to pour into the roasting dish
  6. Stir the pasta in with the veggies and serve!

I hope you find this recipe as easy (so newborn-mum friendly!) and delicious as I do!
Feel free to comment below if you have tried it out and any changes you made!

2 thoughts on “My lockdown ‘whatever you have’ pasta”

  1. Sounds so yummy Leah! My stomach is rumbling reading it. Definitely going to try this!
    It’s nice to read how things are going for you!
    Lots of love xx

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